Skip to main content New<> this month
Get the Allrecipes magazine

Refrigerator Gingersnaps

Rated as 4.5 out of 5 Stars

"An eggless wonder. Good with cold milk."
Added to shopping list. Go to shopping list.

Ingredients

3 h 30 m servings 92
Original recipe yields 30 servings (5 dozen)

Directions

{{model.addEditText}} Print
  1. Sift together flour, baking soda, salt, ginger and cinnamon. Set aside. Mix together until creamy shortening, sugar, and molasses. To this add flour mixture, then bran. Mix until well blended.
  2. On a large sheet of waxed paper or foil, shape the dough into a roll with a diameter of 2 inches. Wrap the roll securely and refrigerate for several hours or overnight.
  3. Fifteen or twenty minutes before baking time, turn on oven to 375 degrees F (190 degrees C).
  4. Slice chilled dough 1/8 inch thick and place on ungreased cookie sheet. Bake for 10 minutes or until done.

Nutrition Facts


Per Serving: 92 calories; 3.6 14.6 1 0 85 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Delicious.Very crisp, holds up to dunking in coffee.Perfect ginger cookie.